- 1 cup hazelnuts (optional)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1-3 garlic cloves depending on preference
- 1 teaspoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- Freshly ground pepper
- 1 pound brussels sprouts, finely shredded
- Seeds from 1 small pomegranate (3/4 cup)
- 1 loose cup shaved Parmigiano-Reggiano cheese
- Preheat the oven to 350°. While the oven is preheating, toast the hazelnuts until the skins blister, about 15 minutes. Transfer the nuts to a kitchen towel and let cool, rub to remove the skins. Coarsely chop the nuts.
- Remove the brown outer leaves of the brussels sprouts. Using a mandolin or knife shred the Brussel sprouts so that they’re very thinly shredded.
- In a bowl, whisk the olive oil, vinegar, mustard, ground garlic, lemon zest and lemon juice. Season with salt and pepper. Add the shredded brussels sprouts, pomegranate seeds and shaved cheese and toss well. Sprinkle the chopped hazelnuts on top and serve right away.
We suggest pairing a bottle of Josh Cellars Pinot Noir with this Pomegranate and Shaved Brussels Sprout Salad recipe. Our elegantly balanced Pinot Noir has lush cherry and strawberry flavors with a hint of lightly toasted oak. The Pomegranate and Shaved Brussels Sprout Salad also pairs perfectly with similar varietals, such as:
- North Coast Cabernet Sauvignon
- Paso Robles Cabernet Sauvignon
- Bourbon Barrel Aged Cabernet Sauvignon
- Cabernet Sauvignon
- Legacy Red Blend
In addition to the Pomegranate and Shaved Brussels Sprout Salad, we love pairing our Pinot Noir with roasted turkey, soft cheeses like Brie or Comté, or hearty vegetables like sautéed mushrooms.More Details